Crispy, sugared wontons form the layers of this Napoleon, similar to a more traditional French cream-filled pastry.
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1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon five-spice powder
24 wonton wrappers
1/4 cup Land O Lakes® Butter, melted
1 pint (2 cups) Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1/2 teaspoon almond extract
1 pint fresh strawberries, reserve 8 whole, slice remaining
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
Combine sugar, cinnamon and five-spice powder in bowl. Brush both sides of wonton wrappers with melted butter; sprinkle each side with 1/4 teaspoon sugar mixture.
Place wontons onto prepared baking sheets. Bake 7-9 minutes or until pastry is caramelized and crispy. Remove from baking sheets; cool on kitchen parchment paper. Store at room temperature until serving time.
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in powdered sugar and almond extract.
Place 1 pastry onto each serving plate; top each with 2 tablespoons whipped cream and 1 tablespoon sliced berries. Cover with 1 pastry, 2 tablespoons whipped cream, 1 tablespoon sliced berries and 1 pastry. Garnish with reserved whole strawberries.
Five-spice powder can be found in the ethnic section of most supermarkets. It contains cinnamon, fennel, licorice root, anise, ginger, chili pepper, allspice and cloves.
Explore reviews fromour online community
The dish looked pretty and tasted okay, but it was difficult to eat. The wontons were tough to cut - something along the lines of phyllo or even a thin sugar cookie - would be a better consistency. If you want to stick with the wontons, I would suggest breaking them up and mixing them with the whipped cream, then layering with the strawberries.